Ap­ple and rasp­berry bircher with pis­ta­chio con­fetti

Living Etc - - ENTERTAINING ⁄ ETC -

Serves 2

* 100g rolled oats

* ½tbsp ground cin­na­mon

* 240ml al­mond milk, or milk of your choice * 1tsp vanilla ex­tract

* 1tbsp maple syrup

* 2 ap­ples, grated (keep the skin on) * 1tbsp sun­flower seeds

* 1tbsp pump­kin seeds

* 125g fresh or frozen rasp­ber­ries to gar­nish

* Full-fat nat­u­ral yo­gurt * raw pis­ta­chios, roughly chopped * bee pollen (op­tional)

Put the oats into a medium mix­ing bowl,

add the cin­na­mon and stir to com­bine. Add the milk, vanilla ex­tract and maple syrup and stir again. Now add the grated ap­ples and seeds and stir well. Cover the bowl with cling film and re­frig­er­ate overnight or for at least 20 min­utes. If us­ing frozen rasp­ber­ries, re­move from the freezer and place in a bowl to thaw.

Once the bircher has soaked, un­cover and stir to loosen. You may like to add a lit­tle wa­ter to help loosen the mix­ture. Mash the fresh or thawed rasp­ber­ries slightly us­ing a fork. Add the rasp­ber­ries to the bircher mix­ture and stir to com­bine. It will turn a gor­geous light pink colour. Taste and ad­just for sweet­ness and flavour. You may like to add some ex­tra cin­na­mon, rasp­ber­ries or maple syrup. Serve the bircher in two break­fast bowls

with a dol­lop of yo­gurt, a sprin­kle of chopped raw pis­ta­chio con­fetti and a scat­ter­ing of bee pollen, if wished. The bircher will keep for 3–5 days in the fridge.

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